Polenta pizza base

    1 hour 5 min

    This herbed pizza base is dusted with polenta for a real pizzeria touch. The large quantity allows you to freeze some of the bases for the next time you want homemade pizza.

    106 people made this

    Serves: 60 

    • 1L (1 3/4 pints) warm water (45 C)
    • 4 tablespoons caster sugar
    • 25g (1 oz) dried active baking yeast
    • 1 dessertspoon salt
    • 1.25kg (3 lb) plain flour
    • 1 teaspoon dried oregano
    • 100g (4 oz) butter
    • 1 tablespoon polenta
    • 1 tablespoon olive oil
    • 4 tablespoons grated Parmigiano Reggiano cheese

    Prep:45min  ›  Cook:20min  ›  Ready in:1hr5min 

    1. Dissolve yeast and sugar in 1/3 of the warm water. Let stand 5 to 6 minutes, until mixture is foamy.
    2. In a large bowl, mix together 1/2 of the remaining flour, remaining water, salt, oregano and butter. Add yeast mixture, and stir to combine. Work in remaining flour a little bit at a time until a soft dough forms.
    3. Transfer dough to a lightly floured surface, and knead for 10 minutes. Put dough in a well oiled bowl covered with a damp cloth, and let rise until tripled in bulk.
    4. For a round pizza, break off about 1/4 of the dough. Grease a large round baking tray, and sprinkle lightly with polenta. Roll out the dough to fit the pan, stretching it to fit. Brush pizza base with olive oil, and sprinkle with cheese. Add desired toppings.
    5. Bake at 230 C / Gas mark 8 for 18 to 20 minutes.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (62)


    Used different ingredients. i didnt have any polenta so i just used some placenta?? tastes great though  -  08 Jan 2011


    STICKY FLOUR EVERYWHERE. left it to cool down, think i will fridge it then try and work with it there's alot of goddam flour in this recipe  -  08 Jan 2011


    This is the best and easiest recipe I've seen for a pizza base. Just remember to make sure you have flour before you start the yeast in water.  -  14 Jul 2008